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WO/2023/218061A1 |
The invention provides a method of producing a leavened wheat bread product comprising about 5 g to about 20 g of a soluble dietary fibre per 100 g of available carbohydrate with improved texture and appearance. Soluble dietary fibre sup...
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WO/2023/212792A1 |
The present invention relates to a method for producing lipophobic breading flour, belonging to the foodstuff field, more specifically aimed at a method for producing breading flour with low oil absorption.
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WO/2023/198780A1 |
The invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising: • mixing the flour, sugar, water and fat in the extruder to produce a cookie dough; • expelling one or...
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WO/2023/156653A1 |
The present invention relates to a process for the production of a soybean flour having a high solubility corresponding to an NSI (nitrogen solubility index) value higher than 95%, said process comprising the steps of: i) pre-drying soyb...
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WO/2023/149267A1 |
The present invention provides a heat-treated wheat flour production method in which 100 parts by mass of wheat flour, at least one substance selected from among (1) pH adjusting materials, (2) sugars and/or sugar alcohols, and (3) enzym...
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WO/2023/095231A1 |
The present invention is a heat-treated wheat flour manufacturing method wherein: 100 parts by mass wheat flour having 25% or less amylose content, and 30-45 parts by mass water having a temperature of 70°C or greater are mixed and a mi...
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WO/2023/085324A1 |
Provided is a technology for improving the qualities of a bread produced by using a frozen bread dough. According to this technology, provided is a quality-modifying agent for a frozen bread dough that contains a carbohydrate oxidase. ...
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WO/2023/055660A1 |
A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture...
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WO/2023/040255A1 |
A composition for rapid production of bread and an application of the composition. The composition for rapid production of bread comprises in percentage by weight: 0.1%-5% of an antioxidant, 5%-40% of an emulsifier, 0.1%-5% of an enzyme ...
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WO/2023/039606A1 |
In examples, a material, such as raw or processed grain, may be dispensed (e.g., by a vibratory feeder) and charge associated therewith may be neutralized (e.g., by an ion generator). The material may then be suspended within a fluid flo...
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WO/2023/037181A1 |
A process for producing expanded baked food products, comprises: preparing a food dough (4), placing the food dough (4) in an oven (1 ), solubilising under pressure at least one foaming agent in the food dough (4) placed in the oven (1 )...
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WO/2023/032968A1 |
The present invention addresses the problem of providing a meat-quality improver with which it is possible to produce processed meat food products having a tender, juicy texture and chewy fleshiness, even when meat such as farm-animal me...
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WO/2023/284846A1 |
Disclosed is a method for preparing a flaxseed protein crisp using flaxseed as raw material. The steps of the method are as follows: S1. flaxseed milling: washing flaxseed, pressing oil from the washed flaxseed by means of an oil press, ...
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WO/2022/270421A1 |
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured ...
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WO/2022/270748A1 |
The present invention relates to a method for preparing a liquid baking mix composition, the method comprising the steps of: (a) preparing an emulsion by mixing purified water, an emulsifier, a thickener, and sugar; (b) preparing a first...
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WO/2022/230841A1 |
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production metho...
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WO/2022/230839A1 |
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for produ...
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WO/2022/215731A1 |
Provided is a cereal flour puffed food that has a high polyphenol content and can be puffed without being suppressed. This cereal flour puffed food contains any of the following cacao compositions (a) to (d): (a) a cacao composition havi...
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WO/2022/191592A1 |
The present invention relates to: a method for producing frozen pizza dough; frozen pizza dough produced by the production method; and frozen pizza comprising the dough. The method comprises the steps of: aging a first dough to produce a...
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WO/2022/185198A1 |
The invention relates to a method for milling with increased yield, whatever the purity and the type of the flour, in an industrial, simple and economical manner without increasing the ash content of the flour, without impairing the brea...
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WO/2022/091324A1 |
The present invention provides, by a simple means and without requiring advanced technology, a food product made of a dough that produces a moist or chewy food texture, that is easy to bite off, and that exhibits good melting sensation i...
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WO/2021/177922A1 |
The invention relates to a mixture of gluten free and low protein cookie dough for phenylketonuria (PKU) and celiac patients. More specifically, the invention relates to a ready-to-use cookie dough mix that is gluten-free, low-protein, f...
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WO/2021/141114A1 |
Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections. This problem is solved by usi...
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WO/2021/141115A1 |
The present invention addresses the problem of providing a method for producing a bakery food having a soft and moist texture that is obtained by heating a batter dough. This problem is solved by a method for producing a bakery food th...
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WO/2021/095827A1 |
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour t...
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WO/2020/204604A9 |
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...
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WO/2021/085445A1 |
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry i...
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WO/2020/196300A9 |
The purpose of the present invention is to provide a method for producing a wheat flour preparation or biscuit by using a biscuit production method which uses the flour-batter method, which is favorable in terms of labor efficiency, said...
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WO/2021/020545A1 |
This home bakery bread mix is characterized by containing: at least 50% by mass of strong flour; 5-20% by mass of gluten; and 15-25% by mass of an indigestible starch-containing material having a dietary fiber content of at least 70% by ...
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WO/2020/241649A1 |
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...
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WO/2020/225410A1 |
The present invention relates to the food processing field, and particularly to a flour product, a preparation method and an application thereof. The preparation method of the flour product comprises the following steps: (S1), resting th...
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WO/2020/213117A1 |
Provided is modified wheat flour that is easy to handle during cooking and that provides a high-quality wheat flour-containing food product. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the...
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WO/2020/213118A1 |
Provided is a batter for deep-fried food products that makes it possible to produce a deep-fried food product with a coating that is crispy while also having an excellent melting texture. The batter for deep-fried food products contains ...
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WO/2020/203756A1 |
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...
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WO/2020/089476A1 |
Provided is a process of reducing a time required for processing a dough (16) which is provided for producing baked goods by speeding-up dough relaxation.
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WO/2020/072841A1 |
A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded funct...
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WO/2020/068673A1 |
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension sta...
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WO/2020/065240A1 |
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the sta...
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WO/2020/048784A1 |
The present invention relates to processes for determination of sprouts/germ buds contaminated with microorganisms, in particular with pathogenic microorganisms inter alia for the production of bakery goods and/or precursors thereof, in ...
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WO/2020/043925A1 |
The present invention relates to gluten-free flour modified by means of a hydrothermal treatment with a microwave. Also described is a method for obtaining the modified flour and the use of same to produce gluten-free doughs and baked go...
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WO/2020/026996A1 |
A sponge cake improver containing a component (A) that satisfies the following five conditions: (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% (inclusive) of a low-molecular starch of a starch having an am...
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WO/2019/189830A1 |
The present invention addresses the problem of obtaining D-allulose granules coated with sucrose which improve fluidity and ensure uniformity during transportation. A solution to the problem is achieved by providing sugar-coated D-allulo...
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WO/2019/165109A1 |
The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.
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WO/2019/151034A1 |
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...
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WO/2019/094585A1 |
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method ...
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WO/2019/088711A2 |
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
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WO/2019/072828A1 |
The invention relates to a method for producing a preserved dough and to the preserved dough. The doughs can contain several types of flour and/or dairy-containing products. The packaged doughs are pressurized at a pressure of 50 to 800 ...
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WO/2019/071014A1 |
This specification discloses an acid converted starch comprising between 20% and 70%, slowly digestible starch on a weight basis selected from one of corn starch, tapioca starch or sago starch. The starch is modified to have a water flui...
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WO/2018/226217A1 |
Provided are compositions and methods for use in selective laser sintering. Compositions include a whole grain ingredient, including a bran component, and a binder ingredient formulated to make a multilayered food piece when exposed to s...
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WO/2018/189755A1 |
A packaged food product of the type comprising a sheet of dough, which comprises at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches; the packaged food product of the ty...
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